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Jun 10, 2026
Cut and Come Again Masterclass
with SARAH RAVEN — Acclaimed English gardener, cook and writer. Host of the UK’s No.1 gardening podcast.
Lesson 45 of 48
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The cup and saucer plant is a firm favourite at Perch Hill. Here, Sarah will show you how to make a unique arrangement using this ever-changing cut-and-come-again climber.
It's the beginning of September and Cobaea scandens, the cup and saucer plant is in full bloom. Cobaea only starts to flower when it gets to about six feet in height and then it only flowers towards the top of the plant.
The buds, flowers and seed heads all look great in an arrangement and bring with them different colours, textures and shapes.
I tend to bunch my cobaea together and secure them with a rubber band. This bunch will then often go directly into an arrangement as is.
The lovely thing about Cobaea is that the flower head goes through so many different stages. From a tight bud to a green flower, it then develops into a purple flower, before the flower drops and the calyx closes up and forms a big fruit that looks like a passion fruit.
For this arrangement, you will need:
Because the Cobaea scandens stems are so exotic, I like to keep it simple with the vase so I just use a standard Bonne Maman jam jar as this is just the right height for the short Cobaea stems.
After filling your vase with water, add the Cobaea scandens bunch that you picked earlier and then arrange so that the tendrils are flowing over the side. Fill out the arrangement with any remaining foliage.
To add some height to your arrangement, add some long tendrils at the back. This will help to give it a three-dimensional effect so that it will look good from all sides.
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Your Instructor
Acclaimed English gardener, cook and writer. Host of the UK’s No.1 gardening podcast.
Sarah Raven is a renowned English gardener, cook and award-winning author. She is an inspirational and passionate teacher - combining her decades of experience with her scientific approach to growing (she is medically trained) - and has been running cooking, flower arranging and gardening courses at Perch Hill, her 90-acre farm in East Sussex, and around the UK for over 30 years. She has written for a host of major publications - including House & Garden, The Saturday Telegraph, Country Living, Gardens Illustrated, Gardeners’ World Magazine and The English Garden - and presented on TV shows including Gardeners' World and BBC’s Great British Garden Revival. Her gardening and cookery books have won numerous awards including ‘Best Specialist Gardening Book’ for The Cutting Garden and ‘Cookery Book of the Year’ for Sarah Raven's Garden Cookbook. Sarah is married to the writer Adam Nicolson, Vita Sackville-West's grandson. She also has an online shop that is a brilliant destination for plants, bulbs, seeds, tools and all things garden.
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